The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare!

Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops.

In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that.

Go home noodles, you’re drunk (with our favorite Asian flavors).

If you want to serve this dish more as a meal, bulk up the remoulade with about 2 cups of julienned celeriac and a half cup of chopped celery leaves.

Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.

You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason.

My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one.

If Caesar Salad and Green Goddess had a baby, this would be it. The shrimp just came for the party.

This one-pot of savory goodness doesn't take much time to prepare, and it can be eaten warm or cold. This recipe's roots place it in North Africa, but it is simple to prepare and oh-so delicious. The preserved lemon adds a fantastic, somewhat zippy, quality. No need for salt here with the satiny lemon and the briny olives.

One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise

One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise

A couple of convenience items form the base of this quick meal. It's sure to become a staple when you need a great last-minute weeknight supper. Simple & Delicious Test Kitchen

A great way to use prawns. I served this on top of roasted zucchini and cauliflower, and couscous, with whole leaves of parsley instead of chopped. Tasted wonderful, sadly no leftovers.

Keeping the ingredient list short but full of intention means that every flavor works in unison, with little waste. Waste, like shrimp shells, is a matter of perspective -- and this recipe proves that big flavor can come in simple packages.

Moist, juicy and just right for warm summer evenings, these strawberry-topped pork chops from our Test Kitchen are everyday-easy but special enough to serve guests. The blend of rosemary and berry vinaigrette adds a fruity freshness.

We like to use Little Red Dress brand merlot in this chicken recipe to bring out the flavor of the berries.

Each component of the soup complements another in somewhat unexpected ways. The sweetness of the shrimp balances out the saltiness of the broth. The sofrito deepens the soup’s flavor while the lime’s acid lends brightness. Sazón richens; dashi mellows. To some, ramen and sazón may be an unexpected pair. But to others, this is just the mash-up they were looking for.

We grow potatoes and found this recipe is a great way to use up leftover mashed potatoes. This dish is a favorite among our family and friends.

These fritters, aromatic with garlic and turmeric, are a riff on the classic Hà Nội street snack called bánh tôm, in which shrimp or prawns are nestled in a basket of sweet potato, then fried. We swap out the sweet potato for taro here for a slightly different flavor; the taro is also lower in moisture than sweet potato, so the fritters stay crisp longer. You can use any size shrimp, though larger shrimp will be easier to slice and offer a more dramatic presentation than smaller shrimp. While these fritters do indeed make great snacks, you can also turn them into a family-style meal by serving them with a platter of lettuce, herbs, and rice paper wrappers. In either case, you will definitely want to dip these in plenty of nước chấm. If you don’t already have a jar in the fridge, you can easily make the nước chấm in the time it takes for the oil to reach the proper frying temperature.